Perogies, or dumplings filled with deliciousness, like potato and cheese and many other fillings. Who wouldn’t love these!
Perogies are one of those popular dishes that we usually have on the table at large family gatherings. For the longest time we have been experimenting with a gluten free dough that will hold together in boiling water and not disintegrate or fall apart.
We have also used the dough to make Samosas. They held together well and were yummy! Wontons are next on the list with this dough as we have a killer wonton soup recipe.
Substitute olive oil for butter if required.
2 medium potato’s
1/2 medium onion
1 tsp butter or olive oil
340 g cottage cheese (1 1/4 cup)
1 Tbspn butter for mashed potato
Salt and pepper to taste
For the dough:
120 g of sorghum flour
100 g of potato starch
20 g tapioca starch
1 teaspoon of xanthum gum
1 tablespoon psyllium husk
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 tsp pepper or to taste
2 eggs beaten
1/2 cup milk
4 tablespoons butter
1/2 tsp sugar
1/4 c white rice flour for rolling and shaping
Sauté onion in butter or olive oil
Cook potato’s, drain and mash with butter. While potatoes are still warm, add sautéed onion, cheese, salt and pepper.
Sift flour baking powder and salt. Add beaten eggs, butter and milk. Mix well, form into a ball and chill for 30 minutes. Place the dough onto a floured surface and roll out as thin as possible, without it tearing. Cut out circles with a perogi cutter or something round like a glass.
Spoon potato and cheese filling into the centre of each circle. Fold in two, wet the inside edge with water and pinch these edges together very well.
Bring a pot of lightly salted water to a full rolling boil. Turn the temperature down to gently cook perogies for 3 to 4 minutes. They may fall apart if cooked too vigorously.
Do do not overcrowd the pot. Perogies will float to the top when cooked.
Cook diced bacon in a pan. Place the drained, boiled perogies in with the cooked bacon to brown. Serve with green onion and sour cream.